Raspberry Peach Wine Slushie Recipes

PEACH WINE SLUSHIES

Steps:

• Add the frozen peaches and wine to a blender. Blend until the mixture is puréed.
• Pour the slushies into glasses, garnish with fresh peaches and serve immediately.

RASPBERRY ROSE WINE SLUSHIE

Steps:

• Combine raspberries, rose wine, ice cubes, and triple sec in a blender; blend until smooth.

RASPBERRY-PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
• Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
• Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

RASPBERRY & RED WINE SLUSH WITH PEACH SALAD

Steps:

• Tip the raspberries, wine and sugar into a blender and blitz until smooth (this can also be done in a large jug with a hand blender). Push the liquid through a sieve to get rid of some of the pips, then churn in an ice-cream machine until the texture of soft sorbet.
• Transfer to a freezable container and freeze for at least 4 hrs. If you don't have an ice-cream machine, freeze the liquid until it starts to become icy, then mash the ice crystals with a fork until slushy. Repeat 3 or 4 times until you have the texture of sorbet.
• To serve, toss the peaches with the mint and serve alongside bowls of the scooped slush.